I’d never had a plantain before, but now I can’t get enough of them. I just love their savory, subtly-banana flavor, and that they’re a yummy Paleo-approved starch means I can widen my horizons from sweet potatoes and yams. Yay! This soup is rich and creamy and would incidentally make a great “cheese” or “nacho” sauce for any reason!
Make your own non-toxic cosmetics!
I may make my living as a food blogger, but journey toward a more health-conscious lifestyle actually began with making my own cosmetics while I was still in high school–many years before I started “clean eating”. Desperate to get a handle on my sensitive skin and nose, I was also hoping for cheaper, more eco-friendly alternatives to store-bought products. If you’re in the same boat, making your own cosmetics and toiletries is easier than you might think! My e-book A Clean Face will give you the tools you need to get started for just $9.99.
- 2 teaspoons coconut oil
- 3 stalks celery (chopped)
- 2 whole carrot (chopped)
- 1 whole red onion (chopped)
- 2 cloves garlic (minced)
- 5 cups chicken broth
- 2 large plantain (green, chopped)
- 1 whole bay leaf
- 1 teaspoon ground black pepper (omit for AIP)
- 1 teaspoon sea salt
- 1/4 teaspoon ground ginger
- 1/4 cup cilantro (chopped)
- Heat the fat in a large stockpot over medium heat. Cook the celery, onion, carrot, and garlic until tender, about 5 minutes.
- Add the broth and bring to a boil, then reduce the heat to medium-low.
- Add the plantains, bay leaf, ginger, and salt.
- Simmer uncovered 40-50 minutes or until the plantains are fork-tender. Remove the bay leaf.
- Puree the soup in a blender, then serve garnished with cilantro.